Categories: Soups/stews, Vegetables, Cheese/eggs 
      Yield: 6 servings 
  
      4 sm Carrots; diced 
    3/4 c  Green peas; fresh 
      1 c  Cauliflower flowerettes (sm) 
      2    New potatoes; diced 
    1/2 lb String beans; fresh, cut in 
           -1/4" strips 
      4 sm Red radishes; halved 
    1/4 lb Spinach; fresh, washed, 
           -drained & finely chopped 
      2 ts Salt 
      2 tb Butter 
      2 tb Flour 
      1 c  Milk 
      1    Egg yolk 
    1/4 c  Heavy cream 
    1/2 lb Shrimp; medium-sized, cooked 
           -and cleaned (opt) 
    1/4 ts White pepper 
      2 tb Parsley or dill; finely 
           -chopped 
  
  Select the youngest, freshest vegetables that you can find. Wash, 
  scrape or cut them to the sizes specified in the ingredient list. 
  Then, except for the spinach, place all of the vegetables in a 2-3 
  quart pot, cover with cold water and add the salt. Boil uncovered for 
  5 minutes or until the vegetables are tender. Add spinach and cook 
  another 5 minutes. Remove the pan from the heat and strain the liquid 
  through a fine sieve into a bowl. Set the vegetable stock and the 
  vegetables aside in separate bowls. 
  Melt 2 tablespoons of butter in the pan over moderate heat. Remove 
  from the heat and stir in the flour. Slowly pour in the hot vegetable 
  stock, beating vigorously with a wire whisk and then beat in the milk. 
  In a small bowl, combine the egg yolk and cream. Whisk in 1 cup of 
  the hot soup, 2 tablespoons at a time. Now reverse the process and 
  slowly whisk the warmed egg yolk and cream mixture back into the 
  soup. Add the reserved vegetables to the soup and bring to a simmer. 
  As soon as it comes almost to a boil, reduce the heat, add the cooked 
  shrimp and simmer uncovered over low heat for 3 to 5 minutes or until 
  the shrimp and vegetables are heated through. Taste and season the 
  soup with white pepper as well as additional salt if necessary. Pour 
  into a soup tureen and sprinkle with finely chopped parsley or dill.